The most tender and soft classic decadent strawberry cake with vanilla bean buttercream is here just in time for Valentine’s Day! With only 6 ingredients for the strawberry cake, and my light and fluffy vanilla bean buttercream, this tasty take on a classic flavor will become your new go-to for all things strawberry and vanilla. Let’s dive right in!

Strawberry Cake made with only 6 ingredients!

That’s right – super simple, and such a fun and bright strawberry flavor. With only 6 ingredients, you’ve probably already guessed that this one uses a cake mix, and before you run away, know that this recipe is trued and true and perfectly suited for any baker, seasoned or beginner! The flavor is right on the money without getting too complicated. It’s soft and sweet every time, easy peasy. Here’s what you’ll need:

  1. Buttermilk
  2. Sour Cream
  3. Vanilla
  4. Eggs
  5. Vegetable oil (or melted butter)
  6. Strawberry Cake Mix

The full directions with the recipe quantities are below with the recipe card at the bottom of this post. For the cake, just whisk together all the ingredients except for the cake mix, then sift in the cake mix. Gently fold it in, then spread the cake batter between two 8″ pans. Bake according to the directions below.

Can this cake be made into a different size?

Yes! You can bake this exact strawberry cake into three 6″ rounds, two 8″ rounds, a bundt cake, a sheet cake, or even strawberry cupcakes! Just adjust the baking time for the cupcakes to 12-15 minutes.

How to make the best vanilla bean buttercream

Now THIS is a recipe you’ll want to keep in your back pocket. It goes with so many different cakes and comes out so soft and dreamy every time! Here’s what you’ll need:

  1. Unsalted butter
  2. vanilla
  3. vanilla bean paste
  4. salt
  5. heavy cream
  6. powdered sugar

The full list of quantities for these ingredients and the directions are below. For the buttercream, though, you’ll need to whip up your butter in a stand mixer until it’s light and fluffy. It works best if you leave out the butter at room temperature for about 10-15 minutes first. Next, add in the vanilla, vanilla bean paste, salt, and heavy cream. Whip it up again and then add in the powdered sugar.

If you’d like a softer buttercream, add in more heavy cream. If you’d like a more firm consistency then add in more powdered sugar.

Where to find vanilla bean paste?

I usually find mine online, but you can usually find it in a bottle at your local baking or crafting store, too. Just check the baking section, but also the cake section, too. It’s a little pricey, but a little goes a long way so you can use it for all kinds of things.

What piping tip is that?

It’s a large star #866 piping tip and you can find it here. I use it all the time! It’s a huge piping tip and makes the most gorgeous designs on your cakes and pastries.

That’s it! Super easy, super classic! for the strawberries, I just sliced a strawberry in half, then sliced those halves in half again to keep the shape. If you don’t want them to drip on the side of the cake, you can dap them with a little paper towel first before pressing them into the side of the cake.

For my list of go-to cake tools, see my list here.

Here’s a little video of the process:

Here’s the recipe below, happy baking! If you bake my cakes, I’d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun.

Happy Baking!

xo, Mandy

Get the Recipe: Soft and Decadent Classic Strawberry Cake with Vanilla Bean Buttercream

Soft and tender strawberry cake layers with a luscious vanilla bean buttercream.
Servings: 12 slices
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Ingredients
 

Strawberry Cake

  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream or plain greek yogurt, room temperature
  • 1/3 cup vegetable oil or melted butter
  • 3 whole large eggs, room temperature
  • 1 15.25oz Strawberry Cake Mix, I used Duncan Hines

Vanilla Bean Buttercream

  • 3 sticks (or 1 1/2 cup) unsalted butter, left at room temp for about 10 minutes
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla bean paste
  • 1/4 cup heavy cream + more if needed to thin
  • 7-8 cups powdered sugar

Garnishes

  • 1 cup sliced strawberries , dapped dry with a paper towel

Instructions
 

For the Strawberry Cake Layers

  • Preheat the oven to 325 degrees, prep two 8" cake rounds with spray or parchment paper or cake goop to prevent sticking. Set aside.
  • In a large bowl, hand whisk all the ingredients together except for the cake mix. Sift in the cake mix, then gently stir to combine. Split equally between the two cake layers, then bake for 20-22 minutes. Let cool completely on a wire rack and then wrap in plastic wrap to freeze for at least a couple hours before frosting.

For the Vanilla Bean Buttercream

  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, then add in the salt, vanilla, vanilla bean paste, and heavy cream. Slowly add in the powdered sugar and whip up on high speed until light and fluffy. Add in more heavy cream if needed by the tablespoon until your desired consistency is reached.

Assembly

  • Place down a cardboard cake round onto a cake turntable. Add on a little buttercream, then place down the first cake round. Add on a layer of buttercream, then another cake layer. Crumb coat the cake, then freeze. Add on the final layer of buttercream, press on the strawberry slices, then pipe on the buttercream dollops on top with a #866 piping tip. Enjoy!
Author: Mandy Merriman – Baking with Blondie